Gluten-Free Sausage Mushroom Quiche with Hashbrown Crust

I've decided to stop doing ingredient lists and to just cut to the chase with instructions, putting ingredients in bold. This recipe does not use many ingredients (though, of course, you can add as much meat or veggies as you want to the egg mixture).

Here's the How-To:

1. Preheat oven to 450.

2. Shred/grate potatoes, enough to line a pie pan. I had small red potatoes, so I needed about 10. If you had big Idaho or Russet potatoes, you probably just need 2, maybe 3. I don't like to peel my potatoes, so I didn't but you certainly could.

3. Mix potatoes with 2-3 tablespoons melted better and line pie-pan with hashbrowns. (You could also use frozen hashbrowns, just make sure you thaw them first).

4. Put in oven and crisp the hashbrown crust (probably about 25 minutes).

5. While hashbrown crust is in the oven, cook breakfast sausage (I cooked one roll of sausage and probably put 1/2-3/4 of it in with my egg mixture later). In a separate pan, cook sliced mushrooms (1 package).

6. Beat 6 eggs. Add freshly ground pepper (a few twists), a dash of milk (if you prefer, probably 1/4 cup) and cheese (I put in shredded parmesan, probably 1/4 cup - I just finished off what I had left in the fridge). I recommend using a decent parmesan, not the grated Kraft stuff that does not need to be refrigerated.

7. Mix eggs, sausage and mushrooms together and pour over hashbrown crust (once crust is crisp, but not overdone).

8. Reduce oven to 350 and cook for 30-45 minutes (use a toothpick to check for the eggs to be done).


Of course, you can use whatever veggies or meats (or no meat) or cheeses (or no cheese) with your egg filling. Sausage and mushroom just happens to be one of my favorite combos for omelettes, so I thought they would be good in the quiche, and they were. I think this would be a great recipe for using up veggies you have in the fridge.

My husband and I both really loved this quiche.